A faster version of quiche using ready-made puff-pastry instead of the traditional shortcrust pastry dough, saving up a lot of time. I filled this one with red onion, delicate green peas and dill cream for a flavorful green quiche, very fresh and springy. :)
It was delicious and apart from the slightly crunchier texture of the crust I could feel no difference from a classic quiche.
P.S: This recipe is submitted to this month's Sweet Romania challenge, which called for creating something around peas :).
Last year: Carrot and feta rosti (fritters) with raita (Indian-style).
Two years ago: Karaage (Tatsutaage) (Japanese fried chicken), Horiatiki salata (Greek salad with tomatoes, feta, red onion and kalamata olives) and Beefsteak with spicy butter and wedges.
Ingredients (for a 24 spring-form tin):
- one small puff pastry sheet (220-250 g)
- 1 large red onion
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon red balsamic vinegar
- 150 g grated cheese (like Cheddar, Gouda or emmentaler)
- 200 g liquid cream (30% fat)
- 2 eggs
- 1 large tablespoon dried tarragon
- 1 teaspoon salt
- 1/2 teaspoon dried and ground lemongrass
- 1 handful of fresh dill (15-20 g)
Preheat oven to 220 degrees C. Line the tin with the puff pastry (trimming the excess):
Fry the chopped red onion with the rosemary powder in the olive oil:
Let it fry on low heat until softened. At the end also add the vinegar, mix and remove from the heat. Meanwhile put the eggs, cream, grated 100 g grated cheese, tarragon, lemongrass, salt and pepper in a bowl:
Mix well. Also add the chopped dill:
Put the fried onion on the base of the quiche. Add the peas.
Pour the cream filling on top, then sprinkle the remaining 50 g of grated cheese on top:
Put it in the preheated oven and let it bake for 30 minutes. Take, out, allow to cool, slice and dig in! :)
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